Colonial Corned Beef is prepared in a deep skillet, on top of the stove. It uses canned potatoes, carrots and cabbage to turn canned corned beef into an amazing, family-pleasing meal. To make it extra special serve with stewed dried apples or applesauce an a hot bread like muffins, plain pancakes or biscuits.
I use a square can of corned beef, the kind that you open with a metal “key,” for this dish. If you use round cans of corned beef, such as Great Value brand, then you will probably need 2 of them. The meat can be sliced, or cut into pie-shaped wedges.
Colonial Corned Beef
- 1 or 2 (12-ounce) cans corned beef
- 2 (15-ounce) cans whole baby potatoes
- 1 (15-ounce) can whole baby carrots OR sliced carrots
- 1 (15-ounce) jar whole baby onions, optional
- 2 (15-ounce) can cabbage
- Black pepper & Red Pepper to taste
Open up all of the cans. Drain off the liquid from all of the vegetables except the cabbage. If possible, try to rinse the potatoes and carrots. Or put them into a bowl and cover with water. Allow them to soak for a few minutes before draining again.
Pour the cabbage into the bottom of a deep skillet. Slice the corned beef and place it in over the cabbage. Arrange the potatoes, carrots and onions (if you’re using them) around the corned beef. Sprinkle the top lightly with black pepper and a bit of ground red pepper or red pepper flakes. Don’t overdo it. Place the lid on the skillet. Heat over a low flame for about 15 to 20 minutes. The vegetables and corned beef should be heated throughout. Scoop into bowls and serve. Makes about 6 servings.
If you are serving 8-hungry people then use 3-cans of cabbage and 2-cans of corned beef. I always serve cold pickled beets as a side-dish.